Zhongcha Bulang Mountain Gushu Cake 2007 - 357g

Zhongcha Bulang Mountain Gushu Cake 2007 - 357g
The whole cake is 357g, if you order 50g you will receive the tea in a zip bag with the logo.
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Tea from a small factory called Menghai Chuchayuan Tea Factory, which is probably no longer active, apparently operated from 2005-2013.

This small factory processed mainly local leaves and teas from the Bulang Mountain and Ban Zhang areas. Even though the cake packaging says Ban Zhang, in my opinion it was a marketing ploy by the small factory, the leaves were probably harvested in 2006-2007 and pressed in 2008 as a limited edition of 2000 cakes weighing 500g.

Regardless of the origin of the leaves themselves, it is a limited edition of 2000 pieces. Just by looking at the cake you can see that high quality leaves were used, with an unusual proportion of tips. They call this cake Tribute Silver Needle Cake and what's more, it is from organic gardens.

The cake is pressed moderately tightly, so it separates beautifully and it is really possible to divide the leaves nicely without damage. The pressing method also affects the aging of the tea, i.e. its natural fermentation. The tea was stored in Menghai, dry storage for 17 years, which softened the sharpness of the young tea and gave the tea elegance and delicacy. It is rare to find sheng from such high-quality leaves in this quality.

The aroma of the dry leaf is a combination of woods, forest honey, medicinal herbs. You can best judge the appearance from the attached photos.
The taste of the tea is rich, full with a smooth texture. It combines the flavors of rare woods, forest honey, dried plums, hazelnuts, forest herbs and has a very pleasant sweet aftertaste. It is advisable to drink until the late infusions and enjoy the delicate mineral tones of this tea, you really need to find enough time, the tea will last countless infusions.

The tea is suitable for aging, gradually the taste becomes rounder and more herbal notes and sweetness appear. However, it is delicious now.

Brewing for 100ml - Gong fu Cha - 4-5g, 90-95°C, 20-30s first infusion, pour off subsequent infusions immediately, extend the time interval only when the tea loses its strength.